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Braised Pork Stew

 Braised Pork Stew
Pork tenderloin becomes amazingly tender in this braised stew. It's a fantastic meal for a cold winter night. —Nella Parker, Hersey, MI
4 ServingsPrep/Total Time: 30 min.


  • 1 pound pork tenderloin, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 tablespoons all-purpose flour, divided
  • 1 tablespoon olive oil
  • 1 package (16 ounces) frozen vegetables for stew
  • 1-1/2 cups reduced-sodium chicken broth
  • 2 garlic cloves, minced
  • 2 teaspoons stone-ground mustard
  • 1 teaspoon dried thyme
  • 2 tablespoons water


  • Sprinkle pork with salt and pepper; add 3 tablespoons flour and toss
  • to coat. In a large skillet, heat oil over medium heat. Brown pork.
  • Drain if necessary. Stir in vegetables, broth, garlic, mustard and
  • thyme. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes
  • or until pork and vegetables are tender.
  • In a small bowl, mix remaining flour and water until smooth; stir
  • into stew. Return to a boil, stirring constantly; cook and stir 1-2
  • minutes or until sauce is thickened. Yield: 4 servings.
Nutritional Facts: 1 cup equals 275 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 671 mg sodium,

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Braised Pork Stew (continued)

Nutritional Facts: 24 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.